Another kitchen rampage

It began with a simple bean salad, enough to supplement a few lunches during the week. A can of mixed beans, some chopped up red and green peppers, a bit of grated carrot, some slivers of red onion, all tossed with olive oil, lemon juice, a bit of white vinegar, and a handful of fresh herbs (thyme, basil, and Italian parsley). Oh, and a sprinkle of salt and a generous scratching of black pepper.

Next up: chick pea curry, to serve as a side dish on Monday night (or Tuesday, depending…) as well as a lunch or two during the week. It’s my basic recipe — supposedly Thai, but it uses Indian curry powder in coconut milk with tomatoes, potatoes, some aromatics, and a lot of basil. Mmmmmm, yummy!

Then it was a chicken tikka masala — main course for Monday (or Tuesday). This was no great feat since I used ready-made sauce from a jar. Still, I had to skin and bone the chicken breasts. I also added a couple of roughly-cut onions. I just have a thing about chicken tikka masala — it’s gotta have onions.

While the chick pea curry and tikka masala were bubbling I set about making dinner — a Sunday roast. Specifically, a small pork loin roast.

I wasn’t sure what to do with it, so I stuck with the classic approach, I scored the fat on top and rubbed in some fresh thyme, rosemary, salt, and pepper. I arranged some small onions around the rack, and plunked down the roast. What the heck, I also peeled an orange (a mineola) and arranged the chunks on the rack. Then I got the bright idea to arrange some finely chopped onion bits, garlic, and celery at the bottom of the pan, along with some water, in anticipation of a sauce.

That went in the oven with some chunked-up, oiled, and herbed potatoes.

Next, a salad. Lettuce, arugula, red onions, and endive. A vinaigrette of olive oil, Dijon mustard, lemon juice, white wine vinegar, pepper, and basil. Shake shake shake!

Time for the side veg. Chunks of carrots cooked in orange juice until reduced to a glaze, and topped with a bit of cilantro.

The roast is ready. Tent it in foil for a few minutes while I add some stock and white wine to the pan drippings. Reduce, strain out the lumpy bits, reduce again with a very light sprinkle of flour to thicken it. (I would have used demi-glace instead of the stock and flour, but I didn’t have any on hand.)

Bingo. Three-and-a-half hours of intense kitchenery, and we have a great dinner, plus another dinner ready-to-go, and lunches for the week.

11 thoughts on “Another kitchen rampage

  1. I dunno whether to admire you, or be frightend of you. I’ll go with the former for now. ;)

  2. That should be “frightened”, not “frightend”. I cannot type on laptops, dammit.

  3. And here I was so proud that I had made frosted cupcakes this weekend… from a box. :)

    At least we have a full week of desserts. Baby steps. It’s all about baby steps.

  4. I know it’s cheating, but I found that demi-glace is now available in certain grocery stores. From the commercial branch of l’Institut de l’hotelerie. Hey, I ain’t proud.
    BTW, where in Montreal can we get “proper” cooking equipment, besides Arthur Quentin or la Soupière? Do you know how hard it is to find a tamis in this town?

  5. La Soupière was the only place I could think of when I went looking for cake decorating equipment last week.

    Speaking of which, does anyone know where I could find good baking “foodstuffs” as well? I’m in the market for meringue powder at the moment…

  6. Yeah, Michel, I did a whole post on demi-glace a while back (actually, it was a note at the end of this long post). Weren’t you reading? ;-)

    I don’t know squat about baking supplies, because I don’t bake. But for cooking supplies, La Soupière is quite good, but pricey. I also recommend Mona, on Ave. du Parc, just above Mont-Royal (east side). They’re a restaurant outfitter but they’ll sell to anyone. They have some amazing stuff in there, although a lot of it is huge stuff for restaurant-size kitchens.

    If you can get to the ‘burbs, Ares is quite nice. The Ares store at the Prominades St-Bruno is really nice in fact, with some decent prices and serious equipment.

  7. Thanks for the info. And yes, I did read your demi-glace post. Which is why I felt slightly guilty about buying it pre-made, but that went away as soon as I poured some into my sauce.

  8. You seem to have forgotten to post the number for home delivery.

  9. I was in Montreal visiting with my sister and we went to Ares. I have been to many stores in Canada that sell cooking and baking supplies, but Ares in Prominades St. Bruno takes the cake. Check this place out, You won’t regret it.

  10. I can attest to that also, I’ve been to the new Ares in St.Bruno several times.

    The original location that was on St.Charles has now moved into a new building near the Fairview shopping center.

    For those that don’t know, Ares has been around for a very LONG time, their original store was tiny, and located for years on St.Charles blvd. The orignal owner sold the company several years ago, and was bought by a family that decided to keep the name.

    The original store was a hole in the wall, no fancy store, but amazing prices, but NONE of the little kitchen stuff they sell now that is for the mainstream public. They used to only sell stuff that you would see in restaurant supply stores and that was it. They have improved I guess on what Ares used to sell, however prices have gone up also, but they still aren’t bad.

    If you wish to order stuff online, try – this is Canada’s larges online kitchen store, and shipping is VERY good.

    I’ve looked high and low for other kitchen supply stores and nobody comes close. There is one called Kayes superstore or something like that, but their assortment is just terrible, and their webwite is just terrible also.

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